Rigatoni with Creamy Tomato Sauce

Name: Rigatoni with Creamy Tomato Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 small yellow onion, diced; 3 garlic cloves, minced or grated; 1/2 cup tomato paste; 1/2 cup heavy cream; salt and pepper, to taste; 2 tbsp unsalted butter; 1 cup reserved pasta water*; 16oz rigatoni noodles; parmesan cheese, basil, and crushed red pepper flakes for topping (optional)

April 25, 2023

Rigatoni with creamy tomato sauce is an easy 2 pot dinner that uses seven ingredients total, including the noodles. The base of the sauce is made from tomato paste, heavy cream, and pasta water.

I forgot I made this recipe for you guys.

Oops. Sorry!

We are in the throws of the boys’ baseball seasons and swim lessons.

Throw in the end of the school year theme days, and my mind is a full calendar of places to go.

Luckily, this recipe is easy enough for the busy weeknights.

This recipe for rigatoni with creamy tomato sauce is so easy and very similar to vodka sauce.

The great thing about this recipe is that you don’t have to wait to cook off the vodka!

It is easily a 15 minute meal.

In the time the pasta water boils and the noodles cook, you can have a complete meal.

Here is what you will need for the sauce:

extra-virgin olive oil
diced onion
minced or grated garlic
tomato paste
butter
heavy cream
pasta water

You will also need rigatoni, salt, and pepper.

Do not forget to reserve 1 cup of the pasta water.

That is the key to adding flavor and thinning out the thick sauce.

Rigatoni with creamy tomato sauce starts off with sautéing the onion and garlic in olive oil.

Then we add in the tomato paste and cook it down for a little until it gets a shade darker.

Whisk in the heavy cream.

Season the sauce with salt and pepper.

Once the sauce is combined, add the butter.

When the noodles are cooked, grab your pasta water, and then drain the noodles.

Mix in a little bit of pasta water at a time until the sauce is combined and doubled.

Add the noodles. Mix to evenly coat.

This is a kid friendly, family friendly, picky eater pleaser.

It also screams comfort food!

I like to top the pasta with lots of parmesan cheese and basil.

Looking for a little heat?

Add a few shakes of crushed red pepper flakes.

This is great as a main dish but also pairs nicely with some sautéed veggies, eggplant parmesan, or chicken parmesan on the side.

Rigatoni with Creamy Tomato Sauce

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Rigatoni tossed in a creamy tomato sauce made from tomato paste, heavy cream, and pasta water.

Ingredients

2 tbsp extra-virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced or grated
1/2 cup tomato paste
1/2 cup heavy cream
salt and pepper, to taste
2 tbsp unsalted butter
1 cup reserved pasta water*
16oz rigatoni noodles
parmesan cheese, basil, and crushed red pepper flakes for topping (optional)

Instructions

Bring a large pot of heavily salted water to a boil.
Add olive oil to a medium/large skillet over medium/low heat. Once shimmering, add the onion. Cook until translucent.
Add garlic and cook for 2 minutes. Mix in the tomato paste. Do your best to spread the tomato paste throughout the pan. Cook for about 5 minutes until it deepens in color.
Whisk in the heavy cream. Once combined, bring to a simmer over low heat.
Drop the pasta into the boiling water and cook until al dente. Use a heatproof measuring cup or mug to scoop out about a cup of cooking liquid. Drain the noodles.
Add the butter to the sauce. Mix in and cook until thick and combined, about 5 minutes. Season with salt and pepper to taste.
Add a little of the pasta water at a time. Mix to combine evenly before adding in more water if needed. Once the sauce is glossy and about doubled, stop adding liquid. Bring back up to a simmer over medium/low. Adjust salt and pepper if needed.
Mix in the noodles and stir to evenly coat the noodles. Cook for a minute or two until the sauce clings to the noodles.
Remove from heat. Top with parmesan cheese, basil, and crushed red pepper flakes if using.

Notes

* You won't need the full cup of water. Add slowly with 1/4 of a cup at a time. Stir to completely incorporate before adding any more water. The last thing you want is a watery sauce.